BETA

BETA

Professional Academy for Culinary Education presents

HAPAG: Tables of the Philippines

Please choose your show dates, times, and seats carefully as all ticket sales are considered final.

11 Upcoming Events
Fri Jan 18
HAPAG: Tables of the Philippines 8:00 AM
Thu Jan 24
HAPAG: Tables of the Philippines 8:00 AM
Wed Jan 30
HAPAG: Tables of the Philippines 8:00 AM
Fri Feb 8
HAPAG: Tables of the Philippines 8:00 AM
Thu Feb 14
HAPAG: Tables of the Philippines 8:00 AM
Wed Feb 20
HAPAG: Tables of the Philippines 8:00 AM
Fri Mar 1
HAPAG: Tables of the Philippines 8:00 AM
Wed Mar 6
HAPAG: Tables of the Philippines 8:00 AM
Fri Mar 15
HAPAG: Tables of the Philippines 8:00 AM
Thu Mar 21
HAPAG: Tables of the Philippines 8:00 AM
Wed Mar 27
HAPAG: Tables of the Philippines 8:00 AM

See more events

Hapag is a traditional Filipino language of literally, table. Eating in the Philippines is not just to satisfy hunger but top experience uniqueness of Filipino Hospitality. HAPAG: Tables of the Philippines will feature courses that ranges from staple Filipino dishes to the unique regional dishes from around the Philippines. Through HAPAG, we share good food and good times. that is what we want our guests to have. Come to our place with an open mind, and leave with a full stomach and a full heart.

Professional Academy for Culinary Education

Professional Academy for Culinary Education

The PACE Center for Food Tourism (PCFT) was founded in September 2018. It is the realization of PACE’s vision of providing a platform for the promotion of the Filipino Cuisine.
PACE, as the pioneering school for “Chefpreneurs” (Chef Entrepreneurs) will once again lead the path towards Food Tourism centered on the Filipino traditional and regional Cuisine.
PACE CFT’s Filipiniana-themed facility is nestled in Araneta Center, Quezon City, one of the most accessible areas for tourists.
With 7,017 islands and all its bounty, multi-cultural influences and the most hospitable nation in the world, PACE CFT hopes to inspire local and foreign tourists,
food travelers and even colleagues in the Culinary industry to discover our own cuisine and learn more about our culture, heritage and aspirations while engaging in our courses.

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